Easy Pineapple Coconut Pie Recipes

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PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 can (8 ounces) unsweetened crushed pineapple, drained
1 pastry shell (9 inches), baked
Whipped topping, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

A tropical taste for those warm summer nights.

Provided by Karen D.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell, baked
2 ½ cups unsweetened pineapple juice
⅓ cup all-purpose flour
1 cup white sugar
1 teaspoon salt
1 egg
1 cup flaked coconut
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Combine pineapple juice, flour, sugar, salt, and egg in a blender. Blend until smooth.
  • In a medium saucepan, cook and stir over medium heat until thick. Remove from heat. Stir in coconut, butter and vanilla. Mix well. Pour into baked pie shell. Cool until set.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 54.6 g, Cholesterol 27.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 459.7 mg, Sugar 36.3 g

PINEAPPLE PIE I



Pineapple Pie I image

Rich and tasty!

Provided by Glenda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Yield 10

Number Of Ingredients 7

1 (9 inch) deep dish pie crust
1 cup white sugar
1 tablespoon all-purpose flour
¾ cup flaked coconut
2 eggs
¾ cup crushed pineapple, drained
¼ cup butter, melted

Steps:

  • In a small bowl, mix sugar and flour. Stir in coconut.
  • In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 35.6 g, Cholesterol 49.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 180.5 mg, Sugar 25.7 g

COCONUT PINEAPPLE PIE



Coconut Pineapple Pie image

"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, undrained
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

Nutrition Facts : Calories 498 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 262mg sodium, Carbohydrate 82g carbohydrate (54g sugars, Fiber 1g fiber), Protein 4g protein.

DANG GOOD PIE



Dang Good Pie image

The name is right ... this pineapple coconut pie is dang good! It reminds us of a creamy pina colada. In each bite, you taste little bits of coconut and pineapple. It's super easy to make too. Just delightful!

Provided by Cynthia Rivers Martinez

Categories     Pies

Time 1h

Number Of Ingredients 7

3 large eggs
1 1/2 c sugar
1 c shredded coconut
3 Tbsp all-purpose flour
1 c pineapple, crushed undrained (about an 8 oz can)
3/4 stick butter (6 Tbsp)
1 prepared pie crust

Steps:

  • 1. Bake prepared pie crust at 350 for 10 minutes.
  • 2. Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.
  • 3. Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

Chuck Hughes' tropical pineapple coconut pie is easy, quick and deliciously rich and tasty.

Provided by Chuck Hughes

Categories     dessert

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14

1 whole fresh coconut
2 cups/500ml almond flour
1 cup/250ml butter, at room temperature
1 cup/250ml confectioners' sugar
2 eggs
1 cup/250ml all-purpose flour, plus more for the work surface
1/2 cup/125ml confectioners' sugar
Zest of 1 lime
3/4 cup/180ml cold butter, cubed
2 large or 3 small egg yolks
1 cup/250ml granulated sugar
1 pineapple, peeled, cored and chopped
2 cardamom pods, crushed (only use the seeds)
Fresh coconut shavings, for garnish

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
  • Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
  • For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
  • Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
  • Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
  • Bake the tart until golden brown, about 30 minutes. Let cool.
  • For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
  • Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

This tropical pineapple coconut pie is easy, quick and deliciously rich and tasty. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Pie

Time 3h55m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 whole fresh coconut
2 cups/ 500ml almond flour
1 cup/ 250ml butter, at room temperature
1 cup/ 250ml confectioners' sugar
2 eggs
1 cup/ 250ml all-purpose flour, plus more for the work surface
1/2 cup/ 125ml confectioners' sugar
1 lime, zest of
3/4 cup/ 180ml cold butter, cubed
2 large or 3 small egg yolks
1 cup/ 250ml granulated sugar
1 pineapple, peeled, cored and chopped
2 cardamom pods, crushed (only use the seeds)
fresh coconut, shavings, for garnish

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • For the coconut filling:.
  • Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
  • Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
  • For the lime shortbread crust:.
  • Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
  • Finish the coconut filling:.
  • Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.).
  • Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
  • Bake the tart until golden brown, about 30 minutes. Let cool.
  • For the pineapple jam:.
  • Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
  • Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

Nutrition Facts : Calories 351.7, Fat 25.4, SaturatedFat 20.7, Cholesterol 123.5, Sodium 41.1, Carbohydrate 30.2, Fiber 8.1, Sugar 19.1, Protein 6

PINEAPPLE CHESS PIE



Pineapple Chess Pie image

This is an easy pie that is perfect for any event or gathering. It's delicious and easy to prepare.

Provided by The Southern Lady Cooks

Categories     Pie

Time 50m

Number Of Ingredients 9

1 deep dish pie shell
1/2 cup or 8 tablespoons or 1 stick butter or margarine (melted)
1 1/2 cups white granulated sugar
1 tablespoon cornmeal
4 eggs
1 teaspoon vanilla extract
1 cup coconut (Optional)
1 8 ounce can crushed pineapple in syrup (undrained)
1 tablespoon all-purpose flour

Steps:

  • Melt butter and set aside. Beat together sugar, cornmeal, eggs and vanilla extract. Stir in butter, pineapple, coconut and flour.
  • Pour into pie crust, bake in preheated 400 degree oven for 40 minutes or until knife inserted in center comes out clean. Let cool and Enjoy!

EASY PINEAPPLE PIE (+VIDEO)



Easy Pineapple Pie (+Video) image

Easy Pineapple Pie is creamy and refreshing! It only takes a few minutes to prepare this stunning, no-bake dessert that's loaded with tropical flavors!

Provided by Cindy

Categories     Dessert

Time 4h5m

Number Of Ingredients 8

1 can crushed pineapple ((I use Dole crushed pineapple) 20 oz)
1 box instant vanilla pudding mix (3.4 oz)
8 ounces sour cream
1 graham cracker crust (9 inch)
1 can pineapple rings (8 ounce)
1/2 cup shredded coconut
2 cups whipped cream (or cool whip for topping)
4 maraschino cherries (optional for decor)

Steps:

  • In a large bowl, add crushed pineapple, its juice, pudding mix, and sour cream, mixing until combined.
  • Pour mixture into graham cracker pie crust.
  • Freeze the pie for at least 4 hours.
  • Remove from the freezer 15-20 minutes before serving.
  • Decorate with shredded coconut, pineapple rings, and optional cherries.
  • Add whipped cream around edge and on top of pineapple rings.
  • Slice and serve cold.

Nutrition Facts : Calories 429 kcal, Carbohydrate 49 g, Protein 3 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 375 mg, Fiber 2 g, Sugar 36 g, UnsaturatedFat 5 g, ServingSize 1 serving

EASY PINEAPPLE COCONUT RUSTIC PIE



Easy Pineapple Coconut Rustic Pie image

This easy pie gets its rustic look from a flattened-out refrigerated crust-and its lusciousness from fresh pineapple and toasted coconut.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 Tbsp. butter
2 cups fresh pineapple chunks (1/2 inch)
1 Tbsp. flour
1 Tbsp. brown sugar
2 Tbsp. coarsely chopped almonds, toasted
1 ready-to-use refrigerated pie crusts (1/2 of 14.1-oz. pkg.)
1/2 tsp. each granulated sugar and ground cinnamon
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 425°F.
  • Melt butter in medium skillet on medium-high heat. Add pineapple; cook 5 min., stirring occasionally. Stir in flour and brown sugar; cook 1 min. Remove from heat; stir in nuts.
  • Unroll crust onto lightly floured surface; roll out into 12-inch circle. Transfer to baking sheet. Spoon pineapple mixture into center of crust, spreading to within 2 inches of edge. Fold over edge to partially cover pineapple mixture. Sprinkle edge with combined granulated sugar and cinnamon.
  • Bake 30 min. or until edges are golden brown. Serve topped with COOL WHIP and coconut.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

I got this recipe from Recipe Hall of Fame Quick and Easy Cookbook. My dad loves it, and it's super easy.

Provided by CaramelPie

Categories     Pie

Time 40m

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 7

1 1/2 cups sugar
4 eggs
1/2 cup butter, melted
1 (8 1/4 ounce) can crushed pineapple
1 cup flaked coconut
1 tablespoon vanilla
2 (9 inch) unbaked pie shells

Steps:

  • Make sure butter has cooled a little.
  • Mix sugar, eggs and butter.
  • Mix in pineapple, coconut and vanilla.
  • Pour into pie shells.
  • Bake at 350 degrees F for 35 minutes or until done.

Nutrition Facts : Calories 384.8, Fat 21.3, SaturatedFat 9.6, Cholesterol 90.8, Sodium 249.7, Carbohydrate 44.9, Fiber 1.5, Sugar 30.8, Protein 4.3

PINEAPPLE PIE RECIPE



Pineapple Pie Recipe image

This sweet homemade pineapple pie is one of the easiest desserts you will ever make.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 35m

Number Of Ingredients 7

20 oz canned pineapple, or 2 1/4 cup
1/2 cup sugar, unrefined or erythritol if desired
1/4 tsp salt
4 tbsp cornstarch
optional 1/2 cup shredded coconut
optional 8 oz cream cheese
9 inch pie crust of choice

Steps:

  • Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

EASY PINEAPPLE COCONUT PIE



Easy Pineapple Coconut Pie image

I had these things in my baking cabinet and decided to give it a try and it turned out super yummy. I will be making all the time. If you like coconut cream pie then you will love this easy substitute.

Provided by Jami Lynn

Categories     Other Desserts

Time 40m

Number Of Ingredients 3

1 gram cracker pie crust
1 can(s) pineapple pie filling
1 c coconut, shredded

Steps:

  • 1. Mix pineapple pie filling and 1/2 cup shredded coconut and pour into pie crust.
  • 2. Spread remaining coconut over top of pie.
  • 3. Bake in preheated oven at 350 for 25 minutes or until coconut on top looks toasted.

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